Serves 4


Ingredients:

500g raw prawns
1.5 litre water
1 tbsp oil
2 cup (500ml) coconut milk
8 ready-made fried fish balls, sliced
500g thin fresh rice noodles
1 Lebanese cucumber, cut into short, thin strips
100g bean sprouts, scraggly ends removed
½ cup (10g) Vietnamese mint leaves

Spice Paste:
4-5 large dried red chillies
1 medium red (Spanish) onion, roughly chopped
5cm piece fresh galangal, roughly chopped
4 stems lemon grass (white part only), sliced
3 red chillies, seeded and roughly chopped
10 candlenuts
2 tsp shrimp paste
2 tsp grated fresh turmeric
2 tbsp oil


Method:

• To make Spice Paste: Soak the chillies in hot water for 20 minutes. Drain the chillies and place them in a food processor with the onion, galangal, lemon grass, fresh chillies, candlenuts, shrimp paste, turmeric and oil. Process, wiping down the sides of the bowl regularly with a spatula, until very finely chopped. 
• Set aside 4 of the prawns, then peel and devein the remainder, reserving the heads and shells. Place all the heads and shells in a large, deep heavy-based pan and cook over medium heat for 10 minutes, shking the pan occasionally. The prawn shells will turn a bright dark orange and become aromatic. Stir in 1 cup (250ml) of the water and, when it has boiled and almost evaporated away, add another cup and bring it to the boil before adding the remaining water. By slowly adding the water in the initial stages, the colour of the stock will be dark and rich and all the flavour from the base of the pan will be incorporated in the stock. Bring the stock to the boil and simmer gently for 30 minutes. Add the 4 reserved whole prawns and cook until they turn pink; remove with a slotted spoon and set aside. Strain the stock and discard all the heads and shells -- there should be about 2-3 cups (500-750ml) of stock. 
• Heat the oil in a wok and cook the Spice Paste over low heat for about 8 minutes, stirring regularly until the mixture is very aromatic. Stir in the prawn stock and coconut milk. Bring to the boil, then lower the heat and leave to simmer for 5 minutes. Add the peeled prawns and fish ball slices and simmer until the prawns have turned pink. 
• Gently separate the noodles using your fingertips, in a separate pan of boiling water, cook the noodles for about 30 seconds -- don't overcook them or they'll fall apart. Drain well and divide the noodles among four deep soup bowls. 
• Reheat the stock and ladle it over the noodles. Garnish with a little of the cucumber, bean sprouts and mint and top each bowl with a cooked prawn. Serve immediately. Arrange the remaining garnishes on a plate so diners can add more of their favourite garnish to the laksa. 

Nutrition per serve:
Protein 25g
Fat 40g
Carbohydrate 35g
Dietary Fibre 5g
Cholesterol 140mg
2490 kj (595 cal)

Serves 4 


Ingredients:

2 Chinese dried pork sausages
400g raw prawns
500g thick fresh rice noodles
2 tbsp oil
2 cloves garlic, finely chopped
1 medium onion, finely chopped
3 red chillies, seeded and chopped
250g Chinese barbecued pork, finely chopped
150g garlic chives, cut into short lengths
2 tbsp kecap manis
3 eggs, lightly beaten
1 tbsp rice vinegar
100g bean sprouts, scraggly ends removed


Method:

• Diagonally slice the sausages into paper-thin slices. Peel and devein the prawns. Gently separate the noodles using your fingertips. 
• Heat the oil in a large wok or frying pan. Fry the sausage slices, tossing regularly, until they are golden and very crisp. Using a slotted spoon, remove from the wok and drain on paper towels. 
• Reheat the oil in the wok, add the garlic, onion, chilli and barbecued pork and stir-fry for 2 minutes. Add the prawns and toss constantly until they change colour. Add the noodles, chives and kecap manis and toss. Cook for 1 minute or until the noodles begin to soften. Pour the combined eggs and vinegar over the top of the mixture and toss for 1 minute. Be careful not to let the egg-coated noodles burn on the base of the pan. Add the bean sprouts and toss. 
• Arrange the noodles on a large serving platter, scatter the drained pork sausages over the top and toss a little to mix a few slices among the noodles. Garnish with a few extra chives and serve immediately. 

Nutrition per serve:
Protein 35g
Fat 30g
Carbohydrate 35g
Dietary Fibre 5g
Cholesterol 240mg
2370 kj (565 cal)

Serves 4 


Ingredients:

300g small cooked prawns
200g baby spinach leaves
500g Shanghai noodles
1 tbsp oil
1 large onion, finely chopped
5cm piece fresh ginger, grated
2 red chillies, finely chopped
1.5 litres chicken stock
2 tbsp soy sauce
2 tsp soft brown sugar
6 spring onions, chopped

Garnishes:
2 tbsp crisp fried garlic
2 tbsp crisp fried onion
1 cup (90g) bean sprouts, scraggly ends removed
2 tsp chilli flakes
1 tbsp chopped garlic chives


Method:

• Peel the prawns, leaving the tails intact. Wash and drain the spinach and snap off any long stems; set aside. Add the noodles to boiling water and cook for 3 minutes, or until plump and tender. Drain and set aside. 
• Heat the oil in a large pan and cook the onion and ginger over medium heat, stirring regularly, for 8 minutes. Add the chilli, stock, soy sauce and sugar and bring to the boil. Reduce the heat and leave to simmer for 10 minutes. Add the spring onion. 
• Transfer the noodles to large soup bowls and top with the prawns and spinach leaves. Pour the boiling stock over the top and serve immediately. Place the garnishes in small bowls in the centre of the table, along with salt, pepper and sugar, for the diners to add according to their taste. 

Nutrition per serve:
Protein 25g
Fat 15g
Carbohydrate 100g
Dietary Fibre 10g
Cholesterol 75mg
2590 kj (615 cal)

Serves 6 


Ingredients:

1 tbsp dried tamarind pulp
½ cup (125ml) warm water
1.25 litres coconut milk
300g dried rice vermicelli
400g fried tofu
oil, for shallow frying
400g bean sprouts, scraggly ends removed
500g cooked prawns, peeled with tails left on
1 cup (125g) chopped garlic chives
3 hard-boiled eggs, shells removed and cut into quarters
2 red chillies, seeded and finely sliced (optional)
3 limes, quartered

Spice Paste:
10 dried red chillies, soaked in hot water until softened
10 red Asian shallots, chopped
1 stalk lemon grass (white part only), chopped
1 tsp shrimp paste
3 tbsp peanut oil
1 tsp salt
1 tbsp sugar


Method:

• To make Spice Paste: Drain and seed the soaked chillies, reserving the water, and chop. Place the chillies in a food processor along with the shallots, lemon grass and shrimp paste. Process until finely chopped, adding a little of the chilli water if necessary. Heat the peanut oil in a small frying pan and fry the paste over low heat for about 3 minutes. Add the salt and sugar. Set aside. 
• Soak the tamarind in the warm water for about 10 minutes. 
• Take half the spice paste and place it in a pan along with the coconut milk. Strain the soaked tamarind and water through a nylon sieve into the coconut milk and discard any seeds and fibre. Bring the mixture to the boil and simmer for 3 minutes. Set aside. 
• Soak the vermicelli in boiling water for 5 minutes, and drain. Cut the tofu into thick slices. Heat the oil in a small frying pan and fry the slices of tofu until golden on both sides. Remove and drain on paper towels. 
• When ready to serve the dish, heat the remaining spice paste in a large wok and add the bean sprouts. Turn the heat up high and cook for about a minute. Add half the prawns and half the garlic chives. Add the drained vermicelli to the wok; toss until heated through. Reheat the coconut sauce and keep it hot. 
• To serve, transfer the vermicelli mixture to a large warm serving platter and arrange the remaining prawns, the egg quarters and slices of tofu on top. Scatter over the sliced chilli and remaining garlic chives. Pour the coconut sauce into a large warm soup tureen. Provide deep bowls for diners to fill with the vermicelli mixture, then ladle over some coconut sauce and a squeeze of lime juice. 

Nutrition per serve:
Protein 30g
Fat 65g
Carbohydrate 55g
Dietary Fibre 5g
Cholesterol 265mg
3840 kj (915 cal)

Serves 4


Ingredients:

125g dried rice stick noodles
1 medium onion
2 tbsp oil
2 tsp mild curry powder
½ tsp salt
½ cup (80g) frozen peas
¼ cup (60ml) coconut milk or vegetable stock
2 tsp soy sauce
125g Chinese barbecued pork or roast pork, thinly sliced


Method:

• Place the rice noodles in a bowl, cover with hot water, and leave to soak for 20 minutes. Drain well in a colander. Cut the onion into eighths and separate the layers. 
• Heat the oil in a wok; add the onion and cook over high heat for 1 minute. Add the curry powder, salt and noodles; toss to coat. 
• Add the peas, coconut milk and soy sauce, tossing a few times to combine. Cover the wok tightly, reduce heat to very low and cook for 3 minutes. Gently stir the sliced pork through and heat for a further minute. Serve either as a course on its own or as a snack. 

Nutrition per serve:
Protein 10g
Fat 20g
Carbohydrate 30g
Dietary Fibre 5g
Cholesterol 20mg
1355 kj (325 cal)

Serves 2-4

Ingredients:

300g dried rice vermicelli
600g raw prawns
2 tbsp oil
2 cloves garlic, finely chopped
350g pork loin, cut into strips
1 large onion, cut into thin wedges
1 tbsp mild curry powder
155g green beans, cut into small diagonal pieces
1 large carrot, cut into fine match sticks
1 tsp caster sugar
1 tsp salt
1 tbsp soy sauce
200g bean sprouts, scraggly ends removed
spring onion, cut into fine strips, to garnish


Method:

• Soak the vermicelli in boiling water for 5 minutes or until soft; drain well.
• Peel and devein the prawns; chop the prawn meat.
• Heat 1 tablespoon oil in a wok and, when hot, add the prawn meat, garlic and pork. Stir-fry for 2 minutes or until just cooked, remove from the wok.
• Reduce the heat to medium and heat another tablespoon oil, add the onion and curry powder and stir-fry for 2-3 minutes. Add the beans, carrot, sugar and salt, sprinkle with a little water and stir-fry for 2 minutes.
• Add the vermicelli and soy sauce to the wok; toss with 2 wooden spoons. Add the bean sprouts and pork mixture, season with salt, pepper and sugar to taste, and then toss well. Serve garnished with spring onion.

Nutrition per serve (4): Protein 40g
Fat 15g
Carbohydrate 70g
Dietary Fibre 5g
Cholesterol 185mg
2360 kj (560 cal)

Serves 4

Ingredients:

1kg raw prawns
250g rump steak
1 large onion, finely chopped
2 cloves garlic, finely chopped
2 red chillies, seeded and very finely chopped
2cm piece fresh ginger, grated
¼ cup (60ml) oil
350g Hokkien noodles, gently pulled apart
4 spring onions, chopped
1 large carrot, cut into 4cm matchsticks
2 celery sticks, cut into 4cm matchsticks
1 tbsp kecap manis
1 tbsp soy sauce
1 tbsp tomato sauce
extra spring onions, to garnish

Method:

• Peel and devein the prawns. Finely slice the rump steak.
• Combine the onion, garlic, chilli and ginger in a food processor or mortar and pestle, and process in short burst, or pound, until a paste is formed, adding a little of the oil if necessary. Set aside until needed.
• Heat about 1 tablespoon oil in a large wok; add the noodles and stir-fry over medium heat until they are plump and warmed through. Place the noodles on a serving plate and cover to keep warm.
• Add another tablespoon of the oil to the wok; add the paste mixture and stir-fry until golden. Add the prawns, steak, spring onion, carrot and celery, and stir-fry for 2-3 minutes. Add the kecap manis, soy and tomato sauces, and season well with salt and pepper. Spoon the mixture over the noodles and garnish with extra spring onion. Serve immediately.

Nutrition per serve:
Protein 45g
Fat 20g
Carbohydrate 70g
Dietary Fibre 3g
Cholesterol 280mg
2755 kj (655 cal)

Serves 4

Ingredients:

350g fillet steak
2 tsp soy sauce
¼ cup (60ml) coconut milk
1 tbsp crunchy peanut butter
1 tbsp grated palm sugar or soft brown sugar
2 tsp sambal oelek
1 tsp oil
125g dried rice vermicelli
1.5 litres beef stock
2 tbsp grated palm sugar or soft brown sugar, extra
2 tbsp fish sauce
1 small Lebanese cucumber
1 cup (90g) bean sprouts, scraggly ends removed
2 lettuce leaves, cut in small pieces
6 tbsp finely chopped fresh mint
½ cup (80g) unsalted roasted peanuts, finely chopped


Method:

• Trim the meat of any fat and sinew and slice it evenly across the grain into thin slices.
• Combine the meat, soy sauce, coconut milk, peanut butter, sugar and sambal oelek. Cover and marinate in the refrigerator for 1 hour.
• Heat the oil in a frying pan and cook the meat in small batches over high heat for 3 minutes, or until browned. Remove from heat and cover.
• Soak the vermicelli in hot water for 10 minutes. Drain.
• Place the stock in a large pan and bring to the boil. When the stock is boiling, add the extra sugar and fish sauce.
• Cut the cucumber in quarters lengthways and then into thin slices. Place about 1 tablespoon cucumber slices in each individual serving bowl; divide the bean sprouts, pieces of lettuce and mint leaves evenly between bowls. Place some vermicelli and then a ladleful of stock in each bowl. Top with slices of cooked beef, sprinkle with peanuts and serve immediately.

Nutrition per serve:
Protein 30g
Fat 25g
Carbohydrate 45g
Dietary Fibre 5g
Cholesterol 65mg
2150 kj (515 cal)

Serves 6-8


Ingredients:

4 dried Chinese mushrooms
45kg thick dried rice stick noodles
4 cup (1 litre) chicken stock
1 cup (175g) chopped cooked chicken
230g can bamboo shoots, drained and chopped
1 tsp grated fresh ginger
1 tbsp cornflour
⅓ cup (80ml) water
1 egg, lightly beaten
1 tsp tomato sauce
1 tbsp soy sauce
1 tbsp vinegar
2 tsp sesame oil
2 spring onions, finely chopped


Method:

• Cover the mushrooms with hot water and soak for 20 minutes; drain thoroughly and chop. Soak the noodles in hot water for 20 minutes; drain and cut into short lengths.


• Heat the stock in a large pan and bring to the boil. Add the mushrooms, noodles, chicken, bamboo shoots and ginger. Reduce the heat and simmer gently.


• Combine the cornflour and water in a small bowl and mix to a smooth paste. Add the cornflour mixture to the soup and stir until clear. Add the egg to the soup in a fine stream, stirring the mixture constantly.


• Remove the pan from the heat. Add the tomato sauce, soy sauce, vinegar, sesame oil and spring onion. Season with salt and black pepper to taste. Serve topped with extra spring onion, if desired.

Note: Add a few drops of chilli oil to the recipe if a more fiery soup is desired.


Nutrition per serve for 8:
Protein 10g
Fat 4g
Carbohydrate 5g
Dietary Fibre 1g
Cholesterol 50mg
390 kj (90 cal)

Serves 4


Ingredients:

10 large raw prawns
200g Chinese barbecued pork
500g Shanghai noodles
¼ cup (60ml) peanut oil
2 tsp finely chopped garlic
1 tbsp black bean sauce
1 tbsp soy sauce
1 tbsp white vinegar
¼ cup (60ml) chicken stock
125g fresh bean sprouts, scraggly ends removed
3 spring onions, finely sliced
fresh coriander leaves, for garnish


Method:

• Peel and devein the prawns. Cut the pork evenly into thin slices.


• Cook the noodles in a large pan of rapidly boiling water until just tender. Drain and set aside.


• Heat the oil in a wok or heavy-based frying pan, swirling gently to coat the base and sides. Add the garlic and cook, stirring, until pale gold. Add the prawns and pork, and stir for 3 minutes, or until the prawns are pink. Add the noodles to the wok with the black bean sauce, soy sauce, vinegar and stock. Stir-fry over high heat until the mixture has heated through and the sauce has been absorbed.


• Add the bean sprouts and spring onion and cook for 1 minute. Place in a serving dish and garnish with coriander.

Nutrition per Serve:
Protein 35g
Fat 30g
Carbohydrate 100g
Dietary Fibre 10g
Cholesterol 105mg
3340 kJ (795cal)

Ingredients:

80g dried salt cod
4 pieces hard beancurd, cut into small cubes and rub with salt
25 dried chillies, cut and soak
10 shallots
1 clove garlic
2 tbsp salted soyabeans
300g thick dried rice noodles, soak for about 1-2 hours then cut into shorter lengths
300g shrimps, remove shells
cooked coconut crumbs made from milk of ½ coconut
300g bean sprouts, remove tails
salt to taste
12 tbsp oil

For garnishing:
4 hard boiled eggs, sliced
a bunch of coarse chives, cut into 3-cm lengths
a few small limes, cut into half


Method:

• Roast the pices of dried salt cod in a dry, hot pan until fish is slightly brown. Remove from heat, flake it then grind into a fine paste with chillies, shallots, garlic and salted soyabeans.
• Heat oil, fry beancurd cubes till slightly brown, then put aside in a dish. In the same oil, fry the ground ingredients, adding salt, till fragrant. Add shrimps, stir fry for a few minutes then add coconut crumbs. Stir, add noodles and stir fry, mixing the noodles with other ingredients. Add bean sprouts, mix and stir fry for a few more minutes then remove from heat. Garnish with fried beancurd, sliced hard boiled eggs, chives and limes.

Ingredients:

1 (1.75kg) chicken
6 cups water
salt to taste
600g fresh yellow noodles
300g bean sprouts, tails removed

Grind into a fine paste:
1½ tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 stalk lemon grass, sliced
1 thick slice lengkuas
4 candlenuts
8-10 shallots
1 tsp white peppercorns

For garnishing:
10 shallots, cut into fine slices and fry till golden brown
spring onions and celery, finely chopped
potato cutlets, fried
shredded chicken

Chilli Padi Sauce:
¼ cup birds-eye chilli, wash and remove stalks; grind fine and pour some dark soya sauce over it.


Method:

• Put whole chicken, ground paste, water and salt in a large pot. Bring to the boil. When boiling, remove chicken and keep stock aside to use as soup for the Mee Soto.
• Put the chicken on a tray and roast for about 20-30 minutes at 190°C (375°F) until light brown. Shred chicken when cool.
• Bring a large pan of water to the boil. When water is actively boiling, put in noodles and bring back to the boil. Continue boiling till noodles are cooked, then remove noodles.
• In the same water, scald the bean sprouts.
• To serve: Put the noodles in a dish, sprinkle bean sprouts and shredded chicken over it then add soup and garnishing. Serve with Chilli Padi Sauce.

Ingredients:

600g fresh flat rice flour noodles (kwei teow)
120g beef, thinly sliced
300g shrimps, peeled
20 fish balls, cut in halves
300g spring greens, cut into 5cm lengths

Grind coarsely:
8 shallots
2 small cloves garlic

Mix together:
2 tsp cornflour
3 tbsp light soya sauce
1 tsp pepper
1 cup water

6 tbsp oil
salt to taste


Method:

Heat oil, add ground ingredients and fry till fragrant. Add beef, shrimps, fish balls, spring greens and salt, stir frying after each addition. Add cornflour mixture. When bubbling, add kwei teow and stir, mixing all ingredients well. Serve immediately.

Ingredients:

500g fresh yellow round noodles, cut into shorter lengths and rinse quickly under running water
200g sotong, clean and cut into rings
200g shrimps, remove head & shell and devein
½ cup water
salt to taste
200g spring greens, break into 4cm lengths, separate leaves from stalks
100g bean sprouts, remove tails
5 tbsp oil
6 red chillies, grind finely
1 onion, grind finely
2 cloves garlic, grind finely
1 tsp blacan, grind finely

For Pineapple Sambal:
4 red chillies
1 clove garlic
1 piece (2x2x1cm) blacan, dry roast
1 tbsp sugar
¼ small pineapple, chop finely
salt to taste


Method:

• Heat oil, add ground ingredients and fry till fragrant. Add water, stir into mixture. Add sotong, shrimps and salt and cook for 5 minutes. Add noodles, stir, then add spring greens and bean sprouts. Mix well.
• For Pineapple Sambal: Grind chilli, garlic and roasted blacan till fine. Stir in sugar and salt. Add pineapple and mix. Serve with noodles.

Ingredients:

1kg kwei teow
300g shredded beef
200g bean sprouts, tails removed
300g shrimps, shell removed and devein
200g kangkong, break or cut into 5cm lengths
2 tbsp dark soya sauce
6 tbsp oil

Grind finely:
10 dried chillies, soak to soften
5 red chillies, cut in pieces
1 onion, cut into pieces
2 cloves garlic, cut into pieces


Method:

Heat oil, add ground ingredients and fry till fragrant. Add beef, mix well with chilli mixture then add soya sauce. Stir well. Add shrimps, cook for a few minutes then add kwei teow. Mix well. Add kangkong and bean sprouts. Keep stirring till vegetables are cooked.

Ingredients:

400g bee hoon, soak in cold water for 15-20 mins then scald and drain, cut into shorter lengths
12 tbsp oil
2 hard bean curd, cut into small cubes, deep fry, drain and set aside

For frying:
2 green chillies, finely chopped
2 red chillies, finely chopped
4 cloves garlic, finely chopped
1 big onion, finely chopped

salt to taste
50g dried lily buds, tie each into a knot
50g Chinese mushroom, soak till soft and cut into strips
50g black fungus, soak till soft and cut into strips
50g dried bean curd skin, soak till soft and cut into strips
400ml water
100g french beans, slice diagonally
150g carrot, cut into fine strips
150g cauliflower, cut into florets
4 tbsp light soya sauce
200g spring greens, break or cut into 4cm lengths; separate leaves from stalks
pepper


Method:

Heat oil, add ingredients for frying and salt. Fry till fragrant. Add dried lily buds, mushroom, black fungus and bean curd skin. Mix well. Add water. When boiling, add beans, carrot, cauliflower, soya sauce and pepper. Stir well and cook for a while. Add bee hoon. Mix well. Add stalks of spring greens first, cook for a while then add leaves. Stir well. Add fried bean curd cubes and mix. Serve with pickled green chillies.

Ingredients:

1 onion
1 clove garlic
16 dried chillies, break each into 3-4 pieces and soak
4 tbsp oil
2 hard beancurd, cut into small squares
salt to taste
2 tbsp tomato sauce
½ tbsp dark soy sauce
4 medium tomatoes, thickly sliced
2 red chillies, sliced
2 green chillies, sliced
2-3 eggs, lightly beaten
300g spring greens, cut into 3-cm lengths
300g bean sprouts, tails removed
3 medium potatoes, boil and cut into slices 0.5-cm lengths
230g rice vermicelli (bee hoon), soak for 15-20 mins then cut into shorter strands


Method:

1. Grind onion, garlic and dried chillies to a fine paste.
2. Heat oil, add ground ingredients and fry till fragrant. Add beancurd, salt, tomato sauce and dark soy sauce and stir. Add tomatoes and sliced chillies, stir, then push ingredients to the side of the pan.
3. Pour the eggs into the middle and let eggs cook. Mix with other ingredients in the pan, then add spring greens, bean sprouts and boiled potatoes, stirring after each addition. Finally, add vermicelli, stir, mixing it with all the other ingredients.
4. Serve with sliced cucumber, tomato sauce and cut lime.

Ingredients:

450g rice vermicelli (bee hoon), soak in water till soft
2 tsp yellow food colouring, sprinkle over bee hoon and mix evenly
2 tsp white peppercorns, grind fine
1 (1.5kg) chicken, cut into pieces and season with ground pepper; leave for 10-15 mins and deep fry till golden brown
3 tbsp cooking oil

Grind to a smooth paste:
2 slices (1cm thick) ginger
3 cloves garlic
6 dried chillies, soak

salt to taste
4 tomatoes, half and slice thinly
1 red chilli, slit into two
1 green chilli, slit into two
1 tbsp meat curry powder
1 bunch big coriander leaves
1 scant cup (230ml) water

For garnishing:
10 shallots, slice thinly and deep fry till golden brown
mint leaves
small can of green peas, drain


Method:

1. Heat oil in a frying pan and fry ground ingredients until fragrant. Add salt, tomatoes, chillies, curry powder and coriander leaves. Fry for 2-3 minutes then add water.
2. When boiling, add fried chicken and mix thoroughly, making sure chicken is well coated with fried ingredients. Remove chicken, leaving the spices in the pan. Add coloured bee hoon to pan, stir fry and mix well, adding salt if necessary. Put chicken back in pan and mix.
3. Serve on a bed of lettuce and garnish with green peas, fried shallots and mint leaves.
4. Serve with pineapple and cucumber salad if desired.

Serves 4


Ingredients:

6 Chinese dried mushrooms
200g rice stick noodles, wheat flour noodles or egg noodles
1 tbsp vegetable oil
3 cloves garlic, crushed
250g fresh shiitake mushrooms, brushed clean and sliced
250g fresh oyster mushrooms, brushed clean and sliced
1 cup (90g) chopped scallions
3 tbsp rice wine
2 tbsp soy sauce
⅓ cup (15g) fresh cilantro leaves


Method:

• Place dried mushrooms in small bowl, add boiling water to cover and let stand for 10 minutes. Drain and squeeze out excess liquid. Slice mushrooms, discarding tough stems.
• Cook noodles as directed on package. Drain and set aside.
• In wok or frying pan over medium-high heat, warm oil. Add garlic, fresh mushrooms and scallions and stir-fry until slightly softened, about 3 minutes. Stir in rice wine, soy sauce and noodles. Cook until heated through, about 2 minutes. Remove from heat and stir in cilantro. Serve immediately.

Serves 4


Ingredients:

200g soba noodles
1 tbsp vegetable oil
2 tsp Asian sesame oil
3 cloves garlic, crushed
2 tsp peeled and grated fresh ginger
½ tsp red pepper flakes
1 onion, chopped
1 red capsicum, seeded and sliced
1 yellow capsicum, seeded and sliced
2 small zucchini, julienned
150g green beans, trimmed
3 tbsp soy sauce
2 tbsp rice wine
3 tsp palm sugar or brown sugar
1½ tbsp Worcestershire sauce
⅓ cup (45g) unsalted roasted peanuts, chopped


Method:

• In wok or frying pan over medium-high heat, warm vegetable and sesame oils. Add garlic, ginger, red pepper flakes and onion and cook until aromatic, about 1 minute. Add capsicums, zucchini and beans and stir-fry until slightly softened, about 3 minutes. Combine soy sauce, rice wine, sugar, Worcestershire sauce and noodles. Add to wok or pan and stir-fry until heated through, about 2 minutes.
• To serve, divide among individual plates and top with peanuts. Serve immediately.